Since it’s an isolation time for everyone, so at least now I have endless time to bake cakes and try new recipes. Anyway, it’s extremely hard for me to force myself to bake a cake, because the whole process takes away almost most of the day, and it also takes a while to figure out how to decorate the cake (one of the most difficult parts for me :D). While living in Lithuania, I used to bake a cake maybe once or twice a year, because there are so many different bakeries, pastry shops and supermarket bakeries, where cakes are super delicious. And again, I will complain about American cakes, but I have never had a really delicious cake here. Well, I have tried some truly cheesecakes, but they are still not the type of cakes I am used to have in Lithuania. Because in Lithuania you can find any type of cake you want – with the fillings made from heavy cream or sour cream, cakes with custard creams, meringues, yoghurt, coffee, honey cakes and etc. Anyways, you got the point, I even got my head spinning after remembering how many fantastic cakes can be found in Lithuania. However, it is very difficult to find such cakes in America. The easiest way is to bake a cake at home. Then you really know that the cake is a real deal.
So here I am – sharing with you tested and approved yogurt cake recipe. I remember yogurt cakes in Lithuania as fresh, light and super delicious. That’s what this cake is all about – you don’t need to add or subtract anything. As Easter approaches, perhaps a yogurt cake will decorate your Easter table.
I have a few tips for you before baking the cake. Adjust the sweetness of the cream to your taste and according to the sweetness of the yogurt. Don’t be afraid to add more sugar if you feel the need. Also, adjust the sweetness/sourness of the syrup yourself, depending on the sweetness/sourness of peach syrup left from canned peaches. Most importantly, be sure to handle gelatin carefully so that the gelatin doesn’t overheat when melting in a microwave and is cool enough while stirring into the cream, but still liquid (so that you can pour a thin stream into the cream). Anyways, there seem to be so many steps and tips, but it’s better to read and know now (if you’re not some kind of super cake baker/maker…) than to fail somewhere later. 😀
Enjoy my dears!!!